Tuesday, April 21, 2009

Slow Cooked Sunday

I wanted to post this on Monday but ran out of time, oh well here goes my slow cooked Sunday on a Tuesday :) This past weekend I was lucky because my boyfriend was around to eat and hang out with me, he's a cop, he works nights and every other weekend he has to work, this weekend he was off! Knowing that I wouldn't want to spend all evening cooking I searched for something that I could drop in the crockpot. Lucky me, Cooking Light's March 09 issue has a section on slow cooking!

Curried Beef Short Ribs


6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)


  • 2 teaspoons canola oil
  • 2 pounds beef short ribs, trimmed
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1/3 cup minced shallots
  • 3 tablespoons minced garlic
  • 3 tablespoons minced peeled fresh ginger
  • 1/4 cup water
  • 2 tablespoons red curry paste
  • 1/4 cup light coconut milk
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 4 cups hot cooked basmati rice


1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.

2. Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.

3. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

These were a huge hit, when I say huge I should point out that Chris was texting me yesterday asking how to make these because he wants to make them next week!

I served these over a Green Chili & Garlic Jasmine Rice mix (Thai Kitchen brand), it's got a little spice to it but is a perfect mix with the ribs. They also were alongside soy-sauteed Asparagus.

Soy-Sauteed Asparagus

1 LB Asparagus
2 TBSP Soy Sauce
1 TBSP Olive Oil
1 TBSP Sesame Seeds

1. Cut ends off asparagus, throw away the ends (or compost them), then cut asparagus in half.
2. Heat oil in a large skillet over medium-high heat.
3. Once skillet is hot, drop asparagus, soy sauce and sesame seeds into it. Saute until asparagus is tender.
4. Garnish with additional sesame seeds.

Yes, I've been on a big asparagus kick lately, but like the strawberries, they've been cheap and delicious! Enjoy!


Katherine Aucoin said...

This is definitely going on the menu for Sunday! I love everything in this!

Anonymous said...

The curried short ribs sound excellent! Great recipe!

girlichef said...

Slow-cooked meat is just so comforting...the flavor combos in this dish sound gorgeous!

Chef E said...

Yes girlichef is right, nothing like a slow cook hunk of meat in my book, and curry addition is also one of my my favs!

Yeah I found asparagus yesterday!

Gloria Chadwick said...

I love slow-cooked Sundays... the food and the time to relax. :) I have something for you on my blog.

The Duo Dishes said...

The coconut milk and curry are totally great adds. Very different.

Hornsfan said...

Katherine - it's soo tasty - I'm eating the leftovers still, on it's second go-round I made up some honey-ginger glazed carrots that suit it really well.
5 Star - Thanks, I love a great short rib recipe!
GirliChef - Slow-cooked meat is a great comfort meal, something about smelling it all day long in anticipation of the meal....
Chef E - So glad you got your hands on some asparagus -- can't wait to see what you do with them!
Gloria - I just snuck over and checked out the meme award, can't wait to post that...it'll probably be Thursday but it'll give me time for some good answers :) Thanks!
Duo - Thanks, I adore coconut milk, it's not one of those things I get to cook with often but in combo with the curry it's wonderful!

Donna-FFW said...

I love slow cooked meals. Cant imagine how deliciouswith the coconut and curry.

Reeni♥ said...

I love all the flavors in there and combined they are just over the top! Awesome recipe!! Your asparagus dish sounds equally delicious!

Phyllis said...

Mmmmmmm...curried short ribs - Can't believe the recipe is "light". Thanks for sharing!

Jaime and Jen DISH said...

Wow, looks great and all those flavors, gotta be great! Happy you had some time with your BF.

Nice to meet you,

Fellow Foodie Blogger

Hornsfan said...

Donna - the slow cooker definitely makes these short ribs - so tasty!
Reeni - Thanks, yea I'm still on the Asparagus kick :)
Phyllis - Yea, that's what I thought too but sure enough, Cooking Light gives all the facts and it's not too bad at all!
Jenifer - Thanks for the visit and the comments!

Grace said...

bless the person who invented the slow cooker--it's a kitchen miracle. what a meal this must've been. heck, my mood has improved just reading about it. :)

Tangled Noodle said...

Slow cooker curried short ribs sounds awesome! Even though it's getting warmer, I'm still all about the crockpot! 8-)

Debinhawaii said...

Thanks for popping over to visit my blog. ;-) I love curry those these shortribs sound just incredible. I love using my slowcooker too. This is going on the "to try" list.